Vegan Chestnut and Chocolate/Hazelnut

dsc_0068 KopieThis week my friend Niki came up with another amazing vegan recipe (seriously, she always shows me the best vegan and healthy recipes!!): Chestnut Cupcakes! (: She found the recipe in CupCakes Wien‘s  cookbook ‘130 Gramm Liebe’. She came to my place and we prepared them together. As Cupcake base we chose vegan hazelnut and chocolate sponges (from the same cookbook). We topped the sponges with a chestnut soya-pudding topping. We used Crème de marron that I always bring from France, you can see it in the picture below (it’s my alltime favorite, I could eat this amazing stuff every day!). This chestnut puree is already sweetened (with sugar) so we didn’t add any sugar. It is also vegan! So if you love chestnut puree as much as Niki and I do, you really need to try those Cupcakes! (:

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Ingredients:

For the Topping:

  • 720g chestnut puree
  • 2 tablespoons rum
  • 220g soya pudding
  • 100g margarine, at room temperature

For the Soya Pudding:

  • 2 vanilla beans
  • 40g sugar
  • 1 teaspoon pure vanilla sugar
  • 240ml soya milk
  • 25g corn starch (Maizena)

For the Chocolate Sponge:

  • 180g all-purpose flour
  • 190g sugar
  • 30g cocoa powder (100%, unsweetened!!)
  • 1 teaspoon salt
  • 1 teaspoon pure vanilla sugar
  • 230ml water
  • 80g sunflower oil or colza oil
  • 2 tablespoons apple vinegar
  • 2 teaspoons baking soda

For the Hazelnut Sponge:

  • 200g sugar or brown sugar
  • 80g sunflower oil
  • 200ml water
  • 60g apple purée
  • 1 teaspoon salt
  • 200g all-purpose flour
  • 10g baking powder
  • 50g ground hazelnuts
  • 1 teaspoon cinnamon

Preparation:

Soya Pudding:
Prepare the Soya Pudding on the day before. Cut the vanilla beans lengthwise and remove the vanilla seeds from the inside. Put them (as well as the remaining bean (outer)) in a pot with 3/4 of the soy milk, the sugar and vanilla sugar. Bring to a boil. Cook until the sugar is disappeared. Combine the remaining soya milk with the cirn starch. Pour the mixture into the boiling soya milk and  mix well and immediately remove the pot from the heat. Continue mixing! Replace it on the heat and bring it to a boil for the last time. Remove from heat and pour it into a bowl. Leave to cool. Place it in the fridge over night.

Topping:
On the next dax, remove the vanilla beans from the pudding. For the topping, mix the cold Soya Pudding until creamy (for about 10 seconds). Mix in the soft magarine (which should be at room temperature). Add now all the remaining ingredients, mix well.

Chocolare Sponge:
Preheat the oven to 180°C. Put all the ingredients, except for the vinegar and the baking soda in a bowl and mix on the lowest level of your hand mixer. In a small cup, combine apple vinegar and baking soda and add immediately to the mixture. Mix for some seconds. Cover your muffin tray with paper cupcake cups and fill them with the dough. Bake for about 30 minutes.

Hazelnut Sponge:
Preheat the oven to 180°C. Combine sugar or brown sugar, sunflower oil, water, apple purée and salt, mix well. In a separate bowl, combine flour, baking powder, ground hazel nuts and cinnamon. Add the flour mixture to the sugar mixture and mix well for about 5 minutes on a medium level. Cover your muffin tray with paper cupcake cups and fill them with the dough. Bake for about 35 minutes.

Now it’s time to top the cupcakes! Fill the topping into an icing bag. To make this easier I always put the icing back into a glass and put  (inside out) over the edge of the glass. (You can see it in the picture below!) This makes it so much easier to fill in the topping! (:

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Enjoy,

N&N aaaand Niki 🙂

 

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4 thoughts on “Vegan Chestnut and Chocolate/Hazelnut

  1. These sound so delicious!!! I’ve never eaten chestnut puree but I can imagine how delicious that topping must be. I’d love to try these cupcakes next time my vegan girlfriends come around for tea xx

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